微生物发酵法制备的豆粕中大豆分离蛋白提取  

Study on Extraction Conditions of Isolated Soybean Protein in Microbial Fermentation Soybean Meal

作　　者：孙楠[1] 杜娜[1] 王霆[1] 

机构地区：[1]东北林业大学化学系,黑龙江哈尔滨150040

出　　处：《广州化工》2016年第21期40-41,53,共3页GuangZhou Chemical Industry

基　　金：中央高校基本科研业务费(No:2572014CB32)

摘　　要：采用碱提酸沉法对微生物发酵法制备的豆粕中提取大豆分离蛋白,并用凯氏定氮法测算大豆分离蛋白含量。研究碱提温度、液固比和碱提p H值及酸沉温度、时间和p H值对大豆分离蛋白提取率的影响。结果表明碱提的最佳工艺条件为:温度50℃、时间50 min、液固比10∶1、p H=9.0。酸沉的工艺参数为:温度45℃、时间40 min、p H=4.5。所得大豆分离蛋白最高提取率为79.29%。Alkaline extraction and acid precipitation were used to extract isolated protein from soybean meal produced by microbial fermentation. The content of isolated protein was calculated by kjeldahl method. Meanwhile, the extraction conditions of the isolated protein were studied. The optimum conditions of alkaline extractions were as follow： the temperature of extraction was 50 ℃, extracting time was 50 min, the ratio of liquid and solid was 10 ： 1 and pH was 9.0. The optimum conditions of acid depositions were as follows： the temperature was 45℃, acid deposition time was 40 min and pH was 4.5. The highest extraction yield of isolated protein was 79.29%.

关 键 词：微生物发酵 豆粕 分离蛋白 

分 类 号：O652.7[理学—分析化学]